Friday, March 22, 2013

As Harold took a bite of Bavarian sugar cookie, he finally felt as if
everything was going to be ok. Sometimes, when we lose ourselves in fear
and despair, in routine and constancy, in hopelessness and tragedy, we
can thank God for Bavarian sugar cookies. - "Stranger Than Fiction" (2006)

Cookies (or biscuits, as they are commonly named in Great Britain) are comforting and versatile little baked gems that enlighten our day and offer us a unique gustatory experience. Because it comes in all shapes, colors, consistencies, flavors and
degrees of refinement, this extraordinary pastry is the ultimate snack food for
adults and children alike, one of the best gift items one can offer (when
homemade or artisanally produced, of course) and a quintessential part of any
teatime, coffee break or celebration.

Their universal popularity is undeniable and it is rare to find somebody who dislikes these flat, round, crispy and bite-sized cakes as they are incredibly appealing and virtually designed to please everyone. It makes perfect sense when you know that countless varieties are available around the world and that each country has its own word for this speciality (Kaak in Lebanon, Plätzchen or Keks in Germany, småkake in Norway, Galletas in Spain, Biscotti in Italy, Kurabiye in Turkey, Koekje in the Netherlands, etc...) as well as its own range of sweet or savory confections.

But, are you aware of their origins and the way they arrived in our latitudes? Well, cookies, as we acknowledge them nowadays*, saw the light of day in 7th century Persia (one of the first lands, after Bengal, to cultivate cane sugar and to use it as a common staple), were first brought to Medieval (14th century) Europe by the Muslim invaders and later to the Eastern Mediterranean and then to Northern Europe via the spice trade and the Crusaders who brought with them the cooking techniques and ingredients of Arabia. An extremely passionating topic as, once again, we realise how much our Western civilization owes to the East...

Having been precursors in this area, it is no wonder that the Middle East, Turkey and North Africa (mainly Algeria, Morocco, Tunisia and Egypt) produce some of the most pretty, tempting, exquisite and elegant cookies I have ever had the opportunity to savor. I am totally addicted to them as every bite you take puts you in a sensual trance and literally sends you to the heavens above.

After years of buying those ambrosial delicacies from gourmet stores, I have finallygathered enough courage to tackle the art of Arabic cookie-making at home and, until today, the results have been very encouraging, thus my Oriental baking repertoire is slowly, yet considerably widening.This naturally leads me to speak about my recent culinary discovery: "Twabaa", a traditional Algerian cookie which reminds me a bit of "Pains d'Anis (Anise Biscuits)"from thecanton ofFribourg in Switzerland (a childhood favorite of mine) and which has completely stolen my heart. With its exhaliratingly citrusy aromas, luxurious olive oil fragrance, homely looks, delightfully crispy exterior and pleasantly dry texture it is impossible to resist this luscious treat. As a matter of fact, these "Algerian Lemon And Olive Oil Cookies" taste so good that you'll keep coming for more!

* The sweet and rich ones, not the hard and dry wafer-like ones which existed before the second half of Middle Ages and which we now call crackers.

I am overjoyed and extremely thrilled to announce,I have been asked to write for Great British Chefs. It is a real honor for the proud half-British girl that I am to be a part of their team of collaborators!

You can find my recipe and article here, and if you have never heard of this lovely site, I highly encourage you to head over to Great British Chefs as the visit is definitely worthwhile!

Method: 1. Preheat the oven to 180° C (350° F). 2. In a medium bowl, combine the flour, salt and baking powder. Set aside. 3. In the bowl of your stand mixer (using the whisk attachment), beat together the eggs and sugar for a few minutes or until thick, frothy and pale in color. 4. While beating, gradually add the oil, lemon zest and vanilla extract. 5. With the help of a spatula, incorporate the dry ingredients to the egg mixture until combined.

6. Using a tablespoon, scoop up the dough (making sure each scoop weighs exactly20g/0.7oz). Then, lightly wet your hands and form even-sized balls of dough. 7. Place the dough balls on a baking sheet covered with parchment paper and poke in the middle with the handle of a wooden spoon (humidify it regularly so that it desn't stick to the dough) to form a hole that is about 1 1/2 cm/0.6inwide. 8. Brush the top of each cookie with the egg wash and sprinkle with the extra sugar. 9. Bake for 15 minutes or until the cookies are lightly golden. 10 Let cool on a wire rack.

Remarks: You can replace the lemon zest with the zest of one organic orange and the vanilla extract with the same quantity of orange blossom water. The cookies can be made ahead and stored in an airtight container in a cool place for up to 1 week.

Hi Rosa,This recipe is amazing and the biscuits look stunning and delicious. I'm taking the recipe with me as I adore lemony flavours.Congratulations for the invitation as you are a fantastic writer and photographer and you really deserve it!!Cheers,Lia.

Congrats on being asked to write for Great British Chefs! What an honor! Richly deserved, too. Super nice cookie - I've had something similar, but only once or twice. Great looking recipe (and the cookie is so pretty, too!). Good stuff - thanks.

Congratulations Rosa, for being asked to write for Great British Chefs. They will definitely be gaining a very talented member for their team. Your photos are outstanding. Only you could make this simple cookie look like I could pick it up right off the screen.

BEAUTIFUL introduction dearest Rosa! I must try these lemon-olive oil cookies, the combination of flavors sound absolutely delightful :) CONGRATS on Great British Chefs!You are very talented and they're lucky to have you!

Rosa, they are so lucky to have you. You are an amazing writer and photographer. I am so happy for you. These cookies/biscuits look like mini donuts. As you know I have a strong affinity for all things lemony so they really caught my eye! I'm pinning them for later!